Vegetable Layer Dish with Crunchy Carrot Topping

Between Christmas , my birthday and Jim’s impending birthday, I’ve had ZERO time to get creative and brainstorm new recipes on my own.  So when I recently stumbled upon the GORGEOUS website of Veggie Num Num, I was relieved to find lots of awesome (and fairly easy) vegetarian/vegan meals.  This is a close adaptation of one recipe that’s featured on the site-enjoy and check out their site too!

2 medium zucchini, chopped ( about 4 cups)

2 1/4 cup broccoli florets

2 cups shredded carrots

1 leek, sliced (about 1 1/4 cup)

2 3/4 cups vegetable broth

3/4 cup whole wheat breadcrumbs

1/2 cup dry white wine

1/2 cup coconut milk

1/4 cup chopped fresh parsley

1/4 cup Monterey Jack cheese, shredded (optional)

1/4 cup whole wheat flour

2 tbsp olive oil

1/2 tsp dried basil

1/4 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 350 degrees
  • To make the carrot topping, mix together carrots, breadcrumbs, parsley and cheese if using
  • Then place leeks, broccoli and zucchini in a large pot, and pour in vegetable broth, white wine, basil, salt and pepper
  • Bring to a boil, then simmer for 3 minutes
  • Strain or scoop out vegetables, reseving the liquid, and place veggies on a 13 X 9 casserole dish
  • In a frying pan over mediumj heat, cook oil for 1 minute, then add the flour and cook 3 more minutes, stirring frequently to make a thick paste
  • Add in coconut milk and resderve vegetable liquid and whisk for 5 more minutes to make a creamy sauce
  • Pour sauce over vegetables evenly, then top with carrot mixture
  • Bake at 350 degrees for 25 minutes
  • Place under broiler for a few minutes after it’s cooked if you want the top extra crunchy!

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About the Author

Lisa is the founder of The Vegan Pact and a raw vegan personal chef.

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